Thursday, July 22, 2010

The Premier of D-Feast Friday!



To kick off my participation in D-Feast Fridays, I am going with a meal idea that I’ve recently blogged about, mainly because it is something I’ve recently photographed.  It’s nothing difficult or extravagant, but what it lacks in sophistication it makes up for in visual appeal and healthfulness.  So here’s my first contribution to D-Feast Fridays!  Next week I’ll tackle something a little more involved.

Veggie Kabobs

Ingredients:
-An assortment of your choosing of various pretty, fresh vegetables like zucchini, cherry tomatoes, bell peppers (all colours), red onion, mushrooms, egg plant, etc.  Be brave.  Try different veggies!
-olive oil
-salt & pepper

Method:
Cube or slice your vegetables but not too small.  Cut your zucchini to about 3/4” thickness.  Cut your onion and break up the layers so that each piece is approximately 1 1/2 to 2” square.  Chunk your bell peppers to be relatively the same size as the onion.  Cube up your eggplant to about 1 1/2 to 2” cubes.  Of course, the mushrooms (provided they are button size) and cherry tomatoes need no slicing.  

Now comes the fun part.  I get my kids involved in this step.  They love it!  Start skewering your lovely chunked veggies on metal or pre-soaked bamboo skewers.  Mix 'em up.  Encourage your kids to create patterns!  Just leave an couple of inches at the end to avoid the veggies slipping off on the grill.  Then lay all your loaded skewers on a large cookie sheet.  Brush them with olive oil and sprinkle a bit of salt and pepper over them to taste.  I’ve even been known to go with Mrs. Dash or just my own blend of herbs and spices like garlic powder, onion powder, paprika, etc.

Preheat your grill and place your skewers on.  I find it takes no longer than about 6 to 8 minutes on the grill with a few turns to grill evenly.  You’ll find the tomatoes will crack open but as long as you are
gentle with them they should hold on to most of the juicy, sweet goodness inside.


I serve these over brown rice or you could even do a risotto!  You can keep it vegetarian or do up some chicken skewers to go with.

I don’t count any carbs for these beauties.  Only the accompanying starch is what I bolus Jenna for.


3 comments:

thisiscaleb said...

They are so pretty! And simple is where it's at for me! If it's complicated, I won't make it! Thanks for posting for the #DFeast!

badpancreas said...

Easy, pretty, fun and yummy! There's something about stabbing your food with a stick before you eat it that makes it that much more satisfying.

Karen said...

Yum!! I don't know why it doesn't occur to me to makes those since we grill almost every night during the summer. Thanks for the great idea!